Chicken Curry: Restaurant Style Chicken Jalfrezi; Shaan Khan, New Indian Cuisine
October 17, 2009 by Tom
Filed under Cooking Videos
The Perfect Chicken Jalfrezi Curry from the Executive Chef at the Rajput Restaurant, Harrogate. I’ve been cooking for over 14 years and finally decided to share a few secrets. www.rajput.co.uk info@rajput.co.uk
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just like chilli powder
lol
1. you need to change your gf – she’s holding you back – lol.
2. unfortunately stuff takes longer at home esp with electric.
3. i’d recommend when you cook, use a very heavy bottomed pan – get the pan hot – it will stay hot.
4. in a few months time i’m looking to do some more vids – will defo be doing a mild vid – but you dont have to put chilli in the curry – mild jalfrezi is cool
haha yes the name is awesome! and yes they got it everywhere… i use it sometimes when I dont have time ..but this was awesome..i tried your chicken jalferazi again for a party I threw.. dude everyone loved it! I gave ‘em your site when I was asked about it! thanks a mill!
What’s the stuff you put in after the cumin seeds?
Hello Shan ….This is Dan and I like your recipes …I guess its both Awesome and Authentic at the same time …Thx for your good work …Anyways can you recommend any brand for pickle as I am in Chicago. Anyways if you have a home recipe for mixed vege pickle can you share ? God bless you my friend !
Shaan – I grow my own veg and did this with big fat juicy tomatoes, peppers, onions and chillis. I didn’t hold back on the spices either. It was nice and very fresh tasting but lacked that depth of flavour you get in a restaurant. What did I do wrong?
practise, thats all.
but that depth is stage/combination cooking – Indian restaurants tend to use different sauces and pastes mix em together, then add the pre cooked meats and there you go….the simple honest truth.
here’s a tip – reduce the tomatoes add some tomato puree – taa daa depth – lol
pickle – if ur in the states then the brands would be different….but if you can find AHMED or PATHAKS – then ur onto something.
i’ll be doing some vids in the next few months – so i’ll probably have a pickle recipe there – just for you – seriously, i will – promise
Thanks Shaan ! Cant wait to watch more of your recipes ..I tried some of your recipes and they turned out good…The frying of spices in the oil was an eye opener as I used to throw all my spices after the tomatoes/yogurt were cooked …That changed the flavour profile ..Thanks again for taking the time to respond and teach … God Bless you my friend !
Cheers. I shall have another go!
I walk the streets of Bangladesh and this is probably the most bought dish over there… and its delicious
“Jalfrezi is the delicious sauce that blends together tomatoes, spices, coconut and red peppers – it is the peppers that bring the sweetness to this dish. ‘Jal’ means spicy in Bengali and ‘Frezi’ means mix of vegetables. It has North Eastern origins.” Care to explain Mr Shaan Khan?
what is it with the pro bengali massive who know nothing about food trying to reclaim the word jalfrezi? just because it sounds similar to some bengali words?
your trying to say it’s a spicy hot veg curry?
it’s not end of discussion.
Jal – comes from Jaldi – not jahl -hot/spicy
frezi – fry.
why would you call a dish HOT FRY
or HOT VEGETABLES or SPICY MIX VEGETABLES – SURELY thats subzi?
your comment is illogical.
YOU HAVE BEEN SCHOOLED ;-)
quality cooking shaan,
i usually have a go at cooking a curry once a week, just the basic stuff though, i’m a serious amatuer
i often use coconut milk in my dishes do you use fresh yoghurt instead ??
What chillipeppers are you using Shaan? Thanks!
Great job Shaan! Just one piece of advice .. you MUST marinate the chicken for at least an hour in some curd, salt, red pepper and spices before you mix it in the pan .. without marinating it, just the curry would taste good and the chicken will not absorb the flavor .. also some sugar must be added … otherwise its great! .. thanks!
Will you be posting anymore dishes? id like to see you make KARAHI! thanks
This is the best jalfrezi recipe Ive ever seen! Excellent. And I love the way you give the history of the dish and the meaning of the indian words.
Shaan in the chicken while making the curry what ingredient did you put in after the cumin and befor the garlic? Im sorry i just cud not catch it. Thanx.
The jalfrezi dates from the times of the Mughals, when it was created as a way of using leftover meat; the chillies helped to disguise any disagreeable taste. The name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet.
Sorry mate but you contradict yourself completely.
Firstly you’re right about the left over meats – but it was under the British Raj, the Indian servants would curry up the left over roast meats.
The Moghuls weren’t great fans of the chilli – the Portuguese brought the chilli over from the Americas.
By the time the chilli spread the Moghuls were begining their demise
The Moghuls were RULERS of INDIA – they NEVER ate leftover/old meat.
I don’t know which pleb gave you this mis-information
The name you suggest is a stupid non-sensicle word. Why would Moghuls who were North Indian-centric use Bengali words? Urdu was invented by the Moghhuls in Lucknow – combining Farsi, Arabic, old Turkish, Uzbec &old Hindi – so after going through all that effort to make a new language they then mix it up with Bengali….hummmm.
Why would anyone call a dish spicy diet?
Jalfrezi has always been cooked like a stir fry – what are stir fries? quick fries!
You sound like a YOUTUBE WARRIOR CHEF – LOL
leave it to our motherfucking brown people to sit around and argue about the name of the fucking recipe and who is allowed to lay claim to it.
People, please…cook the goddamn recipe, eat it and call it whatever in the fuck makes you feel proud of yourself.
Chef Shaan, this looks delicious and I can’t wait to try it mate.
Chef Shaan, this is fantastic, explained brilliantly!!
Thank you very much for posting this!! We are coming to Harrogate mate!!
RE:fitnessfreakgirl
The ingredient he put in after the cumin but before the garlic was more CUMIN.
The bit you didn’t catch was he said “I’m going to put some more in”
You make every thing look great. How long did it take you to learn how to cook like that? It will take me a life time. Thanks.